CN112546155A - Tabletted candy containing dendrobium officinale prebiotics and probiotics and preparation process thereof - Google Patents
Tabletted candy containing dendrobium officinale prebiotics and probiotics and preparation process thereof Download PDFInfo
- Publication number
- CN112546155A CN112546155A CN202011266917.8A CN202011266917A CN112546155A CN 112546155 A CN112546155 A CN 112546155A CN 202011266917 A CN202011266917 A CN 202011266917A CN 112546155 A CN112546155 A CN 112546155A
- Authority
- CN
- China
- Prior art keywords
- dendrobium officinale
- prebiotics
- fermentation
- fresh bamboo
- probiotics
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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Classifications
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Abstract
The invention provides a preparation process of a tabletted candy containing dendrobium officinale prebiotics and probiotics, which comprises the following operations: preparing alkaline fresh bamboo water with pH of 8-10; pretreating the dendrobium officinale composition, soaking in alkaline fresh bamboo water at 40-50 ℃ for at least 24 hours in an inert atmosphere, and filtering to obtain filtrate and filter residue, wherein the dendrobium officinale composition is a composition of dendrobium officinale, orange peel, boat-fruited sterculia seed, chrysanthemum, momordica grosvenori and natural menthol; enzymolysis: and (3) sterilization and fermentation: during fermentation, firstly inoculating a lactic acid bacteria starter for fermentation, and then adding chitosan for fermentation to obtain a fermentation stock solution; spray drying: adding a protective agent into the fermentation stock solution, and carrying out atomization drying to obtain enzyme powder; and (6) tabletting. The tablet candy prepared by the invention contains prebiotics and probiotics, is rich in nutrition, fresh in smell and cool in taste, and has remarkable health-care effects of clearing heat and reducing internal heat, clearing throat, nourishing stomach and promoting the secretion of saliva or body fluid.
Description
Technical Field
The invention relates to the technical field of processing of dendrobium officinale, in particular to a tablet candy containing dendrobium officinale prebiotics and probiotics and a preparation process thereof.
Background
Dendrobium officinale is a rare traditional Chinese medicinal material in plants of Dendrobium of Orchidaceae, has the effects of nourishing yin, clearing heat, benefiting stomach, promoting production of body fluid, regulating immunity and the like, and is known as the first of the nine major Chinese immortals. The dendrobium officinale is added with other traditional Chinese medicine components and processed into candy, so that the dendrobium officinale candy has the effects of detoxifying, relieving sore throat, moistening lung, relieving cough and the like, and is a widely accepted edible mode. However, the existing dendrobium officinale and the nutritional ingredients of various traditional Chinese medicine components are only physically added and cannot fully play a synergistic effect, so that the dendrobium officinale has a common effect; in addition, the dendrobium officinale takes stem sections as raw materials, the chlorophyll content in the stem sections is high, and the tastes of other traditional Chinese medicine components are different, so that the prepared candy has a green grass taste and an unpleasant traditional Chinese medicine taste, and is not accepted by people in taste. How to optimize the health care effect of the dendrobium officinale and improve the taste is a technical problem to be solved in the processing technology of the pressed candy containing the dendrobium officinale.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides a tablet candy containing dendrobium officinale prebiotics and probiotics and a preparation process thereof.
A preparation process of a tabletted candy containing dendrobium officinale prebiotics and probiotics comprises the following operation steps:
1) preparing alkaline fresh bamboo water: cutting fresh bamboo with the age of at least 1 year into segments, grinding to obtain fresh bamboo water, and adjusting the pH of the fresh bamboo water to 8-10 for later use; the fresh bamboo water contains various amino acids, glucose, xylose, protein, flavone, vitamins, phenolic acid compounds, anthraquinone compounds and microelements; the dendrobium officinale contains a small amount of organic acid, a part of organic acid can be generated in the fermentation process, the alkaline fresh bamboo water can neutralize the organic acid, release of amino acid and other nutrient substances in filter residue can be promoted, the nutrient content of the bamboo is increased, and the taste is improved;
2) soaking: removing impurities from the dendrobium officinale composition, cleaning with clear water, cutting into segments or crushing, soaking in alkaline fresh bamboo water at 40-50 ℃, wherein the alkaline fresh bamboo water at least submerges the surface of the dendrobium officinale composition, soaking in inert atmosphere for at least 24h, and filtering to obtain filtrate and filter residue; the herba Dendrobii composition is prepared from herba Dendrobii, pericarpium Citri Tangerinae, semen Scaphii Lychnophori, flos Chrysanthemi, fructus Siraitiae Grosvenorii, and natural Mentholum by cutting herba Dendrobii into segments, and pulverizing the rest components; soaking in inert atmosphere to avoid oxidative deterioration of fresh bamboo water, and after soaking, allowing part of nutrients in the Dendrobium officinale composition to enter alkaline fresh bamboo water and part of nutrients to be retained in filter residue;
3) enzymolysis: crushing and breaking the walls of the filter residues obtained in the step 2), adding a complex enzyme consisting of cellulase, glucanase, xylanase and feruloyl esterase, uniformly stirring, and performing enzymolysis at 40-45 ℃ for 5-8 hours to obtain enzymolysis slurry; the compound enzyme has synergistic effect of the components, so that the epidermis of the dendrobium officinale composition is subjected to enzymolysis to the maximum extent and is converted into water-soluble dietary fibers, polysaccharide and oligosaccharide, the taste is greatly improved, and the nutritional ingredients are increased;
4) and (3) sterilization and fermentation: mixing the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3), homogenizing, sterilizing, inoculating a lactic acid bacteria starter, stirring and fermenting at 35-38 ℃ for at least 24h, adding chitosan at room temperature, and naturally fermenting for at least 24h to obtain a fermentation stock solution, wherein the fermentation not only further improves the nutrient content, but also greatly improves the taste;
5) spray drying: adding a protective agent consisting of a malt extract, cyclodextrin, glycerol, soluble starch and sodium alginate into the fermentation stock solution obtained in the step 4), uniformly stirring at room temperature, adding 1 time of alkaline fresh bamboo water, uniformly stirring again, and carrying out atomization drying to obtain enzyme powder;
6) tabletting: adding an adhesive and a lubricant into the ferment powder, uniformly mixing, and tabletting for forming.
The alkaline fresh bamboo water is used throughout the preparation, and under the assistance of the alkaline fresh bamboo water, the invention not only maximally reserves the effective components of the traditional Chinese medicine components, but also greatly improves the mouthfeel, and the tabletting candy integrating the nutrition of dendrobium officinale, orange peel, sterculia lychnophora, chrysanthemum, momordica grosvenori and natural menthol is prepared. The obtained tablet candy has fresh traditional Chinese medicine taste, slight sweetness and cool mouthfeel, contains prebiotics and probiotics, promotes the absorption of nutrient substances of all traditional Chinese medicine components, has the obvious effects of clearing heat and reducing internal heat, clearing and benefiting throat, nourishing stomach and promoting the secretion of saliva or body fluid by the mutual cooperation of various effective components, is beneficial to solving halitosis, improving discomfort of throat and stomach and achieves the purposes of relieving sore throat and invigorating stomach.
Preferably, in the step 4), the lactobacillus leavening agent comprises the components in a quantitative ratio of 1: 2: 1, bifidobacterium, lactobacillus plantarum and lactobacillus casei, wherein the adding mass of the lactobacillus leaven is 2-3% of the total mass of the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3).
Further preferably, in the step 2), the dendrobium officinale composition comprises the following components in percentage by weight: 40-50% of dendrobium officinale, 3-10% of orange peel, 20-25% of boat-fruited sterculia seed, 10-15% of chrysanthemum, 5-10% of momordica grosvenori and 5-8% of natural menthol. The formula of the dendrobium officinale composition comes from clinical practice guided by the traditional Chinese medicine theory, the components are compatible, so that the active ingredients in the dendrobium officinale composition can be easily absorbed, the effect can be fully exerted, the curative effect is improved, and the medicinal materials are medicinal and edible medicinal materials and have no toxic or side effect.
Further preferably, in the step 4), the temperature is 23-25 ℃ and the relative humidity is 90-95% during natural fermentation.
More preferably, in the step 5), the addition amount of the protective agent and the weight percentage of the fermentation stock solution obtained in the step 4) are 3% -5%, and the weight percentages of the components in the protective agent are respectively as follows: 20-25% of malt extract, 30-50% of cyclodextrin, 10-20% of glycerol, 10-15% of soluble starch and 10-12% of sodium alginate. When spray drying is carried out, the temperature of the feed inlet is 100-; the components in the protective agent are combined according to the proportion, so that the effects of stabilizing a protein structure, occupying barriers, embedding barriers and the like can be achieved, and the damage of high temperature in spray drying to various nutritional ingredients is avoided.
Most preferably, in the step 6), the adhesive is specifically honey, and the adding amount of the adhesive is 3% -5% of the weight of the enzyme powder; the lubricant is magnesium stearate, and the addition amount of the lubricant is 0.5-1.8% of the weight of the ferment powder.
The invention also provides the tabletted candy containing the dendrobium officinale prebiotics and the probiotics prepared by the preparation process.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation process of a tabletted candy containing dendrobium officinale prebiotics and probiotics comprises the following operation steps:
1) preparing alkaline fresh bamboo water: cutting fresh bamboo with age of 1-2 years into segments, grinding to obtain fresh bamboo water, and adjusting pH of the fresh bamboo water to 10 for later use;
2) soaking: removing impurities from the dendrobium officinale composition, cleaning with clear water, cutting into segments or crushing, soaking in alkaline fresh bamboo water at 45 ℃, wherein the alkaline fresh bamboo water at least submerges the surface of the dendrobium officinale composition, soaking in inert atmosphere for 24 hours, and filtering to obtain filtrate and filter residue; in the dendrobium officinale composition, the weight percentages of the components are respectively as follows: 40% of dendrobium officinale, 10% of orange peel, 20% of boat-fruited sterculia seed, 12% of chrysanthemum, 10% of momordica grosvenori and 8% of natural menthol;
3) enzymolysis: crushing and breaking the walls of the filter residues obtained in the step 2), adding a complex enzyme consisting of cellulase, glucanase, xylanase and feruloyl esterase, uniformly stirring, and performing enzymolysis for 8 hours at 40 ℃ to obtain enzymolysis slurry;
4) and (3) sterilization and fermentation: mixing the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3), homogenizing, sterilizing, inoculating a lactic acid bacteria starter, stirring and fermenting at 36 ℃ for 24 hours, adding chitosan at room temperature, and naturally fermenting at 23 ℃ and 95% relative humidity for 24 hours to obtain a fermentation stock solution; the lactobacillus leavening comprises the following components in a quantitative ratio of 1: 2: 1, bifidobacterium, lactobacillus plantarum and lactobacillus casei, wherein the adding mass of the lactobacillus leaven is 2.5 percent of the total mass of the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3);
5) spray drying: adding a protective agent consisting of a malt extract, cyclodextrin, glycerol, soluble starch and sodium alginate into the fermentation stock solution obtained in the step 4), uniformly stirring at room temperature, adding 1 time of alkaline fresh bamboo water, uniformly stirring again, and carrying out atomization drying to obtain enzyme powder; the addition amount of the protective agent is 3% of the fermentation stock solution obtained in the step 4), and the weight percentages of the components in the protective agent are respectively as follows: 22% of malt extract, 40% of cyclodextrin, 15% of glycerol, 11% of soluble starch and 12% of sodium alginate;
6) tabletting: adding honey accounting for 5% of the weight of the ferment powder and magnesium stearate accounting for 1% of the weight of the ferment powder into the ferment powder, uniformly mixing, and tabletting for forming.
Example 2
A preparation process of a tabletted candy containing dendrobium officinale prebiotics and probiotics comprises the following operation steps:
1) preparing alkaline fresh bamboo water: cutting fresh bamboo with the age of 2-3 years into segments, grinding to obtain fresh bamboo water, and adjusting the pH of the fresh bamboo water to 9 for later use;
2) soaking: removing impurities from the dendrobium officinale composition, cleaning with clear water, cutting into segments or crushing, soaking in alkaline fresh bamboo water at 40 ℃, wherein the alkaline fresh bamboo water at least submerges the surface of the dendrobium officinale composition, soaking in inert atmosphere for 28h, and filtering to obtain filtrate and filter residue; in the dendrobium officinale composition, the weight percentages of the components are respectively as follows: 50% of dendrobium officinale, 5% of orange peel, 25% of boat-fruited sterculia seed, 10% of chrysanthemum, 5% of momordica grosvenori and 5% of natural menthol;
3) enzymolysis: crushing and breaking the walls of the filter residues obtained in the step 2), adding a complex enzyme consisting of cellulase, glucanase, xylanase and feruloyl esterase, uniformly stirring, and performing enzymolysis for 7 hours at 45 ℃ to obtain enzymolysis slurry;
4) and (3) sterilization and fermentation: mixing the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3), homogenizing, sterilizing, inoculating a lactic acid bacteria starter, stirring and fermenting at 35 ℃ for 30h, adding chitosan at room temperature, and naturally fermenting at 25 ℃ and 93% relative humidity for 28h to obtain a fermentation stock solution; the lactobacillus leavening comprises the following components in a quantitative ratio of 1: 2: 1, bifidobacterium, lactobacillus plantarum and lactobacillus casei, wherein the adding mass of a lactobacillus leaven is 2 percent of the total mass of the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3);
5) spray drying: adding a protective agent consisting of a malt extract, cyclodextrin, glycerol, soluble starch and sodium alginate into the fermentation stock solution obtained in the step 4), uniformly stirring at room temperature, adding 1.5 times of alkaline fresh bamboo water, uniformly stirring again, and carrying out atomization drying to obtain enzyme powder; the addition amount of the protective agent is 5 percent of the weight of the fermentation stock solution obtained in the step 4), and the weight percentages of all components in the protective agent are respectively as follows: 20% of malt extract, 50% of cyclodextrin, 10% of glycerol, 10% of soluble starch and 10% of sodium alginate;
6) tabletting: adding honey accounting for 4% of the weight of the ferment powder and magnesium stearate accounting for 0.5% of the weight of the ferment powder into the ferment powder, uniformly mixing, and tabletting for forming.
Example 3
A preparation process of a tabletted candy containing dendrobium officinale prebiotics and probiotics comprises the following operation steps:
1) preparing alkaline fresh bamboo water: cutting fresh bamboo with the age of 2-4 years into segments, grinding to obtain fresh bamboo water, and adjusting the pH of the fresh bamboo water to 8 for later use;
2) soaking: removing impurities from the dendrobium officinale composition, cleaning with clear water, cutting into segments or crushing, soaking in alkaline fresh bamboo water at 50 ℃, wherein the alkaline fresh bamboo water at least submerges the surface of the dendrobium officinale composition, soaking in inert atmosphere for 35h, and filtering to obtain filtrate and filter residue; in the dendrobium officinale composition, the weight percentages of the components are respectively as follows: 45% of dendrobium officinale, 3% of orange peel, 23% of boat-fruited sterculia seed, 15% of chrysanthemum, 8% of momordica grosvenori and 6% of natural menthol;
3) enzymolysis: crushing and breaking the walls of the filter residues obtained in the step 2), adding a complex enzyme consisting of cellulase, glucanase, xylanase and feruloyl esterase, uniformly stirring, and performing enzymolysis at 43 ℃ for 5 hours to obtain enzymolysis slurry;
4) and (3) sterilization and fermentation: mixing the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3), homogenizing, sterilizing, inoculating a lactic acid bacteria starter, stirring and fermenting at 38 ℃ for 24 hours, adding chitosan at room temperature, and naturally fermenting at 24 ℃ and 90% relative humidity for 48 hours to obtain a fermentation stock solution; the lactobacillus leavening comprises the following components in a quantitative ratio of 1: 2: 1, bifidobacterium, lactobacillus plantarum and lactobacillus casei, wherein the adding mass of a lactobacillus leaven is 3 percent of the total mass of the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3);
5) spray drying: adding a protective agent consisting of a malt extract, cyclodextrin, glycerol, soluble starch and sodium alginate into the fermentation stock solution obtained in the step 4), uniformly stirring at room temperature, adding 2 times of alkaline fresh bamboo water, uniformly stirring again, and carrying out atomization drying to obtain enzyme powder; the addition amount of the protective agent and the weight percentage of the fermentation stock solution obtained in the step 4) are 4%, and the weight percentages of all components in the protective agent are respectively as follows: 25% of malt extract, 30% of cyclodextrin, 20% of glycerol, 15% of soluble starch and 10% of sodium alginate;
6) tabletting: adding honey accounting for 3% of the weight of the ferment powder and magnesium stearate accounting for 1.8% of the weight of the ferment powder into the ferment powder, uniformly mixing, and tabletting for forming.
The tablet candy prepared by the invention has obvious curative effects on halitosis, chronic pharyngitis, sore throat, dyspepsia, chronic atrophic gastritis and superficial gastritis. In addition, the sugar content is very low, and the buccal tablet is also suitable for diabetics and obese patients.
Case 1, Wangzhi, 38 years old, company staff, started in late autumn, and stomach discomfort was accompanied by dyspepsia symptoms due to cold weather. Since the beginning of the autumn of this year, the tabletted confectionery of example 2 of the present invention was taken one tablet per day for 3 to 6 hours, and stomach discomfort did not occur until now, and the pharynx was particularly comfortable.
In case 2, li ji, 15 years old, students had a constitution of easily getting inflamed, and the symptoms of bitter mouth, dry throat and sore throat appeared 3-5 days after heating every year, but the tablet candy of example 3 of the present invention was taken one month before heating in this year, but the above symptoms did not appear in one week of heating.
Case 3, Wu-chi, 56 years old, retired people had a history of chronic pharyngitis, which was particularly severe after cold, and after the last cold, the tabletted candy of the invention example 1 was taken orally while taking the medicine, one tablet was taken 3-6 hours, the throat dryness and itching were significantly improved after taking the tablet for one week, and the recovery period was significantly shortened.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A preparation process of a tablet candy containing dendrobium officinale prebiotics and probiotics is characterized in that: the method comprises the following operation steps:
1) preparing alkaline fresh bamboo water: cutting fresh bamboo with the age of at least 1 year into segments, grinding to obtain fresh bamboo water, and adjusting the pH of the fresh bamboo water to 8-10 for later use;
2) soaking: removing impurities from the dendrobium officinale composition, cleaning with clear water, cutting into segments or crushing, soaking in alkaline fresh bamboo water at 40-50 ℃, wherein the alkaline fresh bamboo water at least submerges the surface of the dendrobium officinale composition, soaking in inert atmosphere for at least 24h, and filtering to obtain filtrate and filter residue; the dendrobium officinale composition is a composition of dendrobium officinale, orange peel, boat-fruited sterculia seed, chrysanthemum, momordica grosvenori and natural menthol;
3) enzymolysis: crushing and breaking the walls of the filter residues obtained in the step 2), adding a complex enzyme consisting of cellulase, glucanase, xylanase and feruloyl esterase, uniformly stirring, and performing enzymolysis at 40-45 ℃ for 5-8 hours to obtain enzymolysis slurry;
4) and (3) sterilization and fermentation: mixing the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3), homogenizing, sterilizing, inoculating a lactic acid bacteria starter, stirring and fermenting at 35-38 ℃ for at least 24h, adding chitosan at room temperature, and naturally fermenting for at least 24h to obtain a fermentation stock solution;
5) spray drying: adding a protective agent consisting of a malt extract, cyclodextrin, glycerol, soluble starch and sodium alginate into the fermentation stock solution obtained in the step 4), uniformly stirring at room temperature, adding alkaline fresh bamboo water with the volume being at least 1 time of that of the mixture, uniformly stirring again, and carrying out atomization drying to obtain enzyme powder;
6) tabletting: and adding a binder and a lubricant into the ferment powder, uniformly mixing, and tabletting for forming.
2. The process for preparing a tabletted candy containing dendrobium officinale prebiotics and probiotics according to claim 1, wherein the process comprises the following steps: in the step 4), the lactobacillus leavening comprises the following components in a quantitative ratio of 1: 2: 1, the lactobacillus bifidus, the lactobacillus plantarum and the lactobacillus casei, wherein the addition mass of the lactobacillus leaven is 2-3% of the total mass of the filtrate obtained in the step 2) and the enzymolysis slurry obtained in the step 3).
3. The process for preparing a tabletted candy containing dendrobium officinale prebiotics and probiotics according to claim 1, wherein the process comprises the following steps: in the step 2), the dendrobium officinale composition comprises the following components in percentage by weight: 40-50% of dendrobium officinale, 3-10% of orange peel, 20-25% of boat-fruited sterculia seed, 10-15% of chrysanthemum, 5-10% of momordica grosvenori and 5-8% of natural menthol.
4. The process for preparing a tabletted candy containing dendrobium officinale prebiotics and probiotics according to claim 2, wherein the process comprises the following steps: in the step 4), the temperature is 23-25 ℃ and the relative humidity is 90-95% during natural fermentation.
5. The process for preparing a tabletted candy containing dendrobium officinale prebiotics and probiotics according to claim 1, wherein the process comprises the following steps: in the step 5), the addition amount of the protective agent and the weight percentage of the fermentation stock solution obtained in the step 4) are 3% -5%, and the weight percentages of the components in the protective agent are respectively as follows: 20-25% of malt extract, 30-50% of cyclodextrin, 10-20% of glycerol, 10-15% of soluble starch and 10-12% of sodium alginate.
6. The process for preparing a tabletted candy containing dendrobium officinale prebiotics and probiotics according to claim 1, wherein the process comprises the following steps: in the step 6), the adhesive is specifically honey, and the adding amount of the adhesive is 3% -5% of the weight of the enzyme powder; the lubricant is magnesium stearate, and the adding amount of the lubricant is 0.5% -1.8% of the enzyme powder by mass.
7. A tabletted candy containing Dendrobium officinale prebiotics and probiotics prepared by the process of any one of claims 1-6.
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| CN106212842A (en) * | 2016-07-25 | 2016-12-14 | 安徽中升生物科技有限公司 | A kind of Herba Dendrobii pressed candy and preparation method thereof |
| CN108785536A (en) * | 2017-05-03 | 2018-11-13 | 上海曜健康科技有限公司 | A kind of dendrobium candidum probiotics book on Chinese herbal medicine oral preparation and its preparation and application |
| CN109793856A (en) * | 2019-03-28 | 2019-05-24 | 宁波工程学院奉化研究院 | A kind of preparation method of dendrobium officinale powder |
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| CN114287623A (en) * | 2021-12-31 | 2022-04-08 | 安徽阳光药业有限公司 | Dendrobium enzyme particle and preparation method thereof |
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